Breakfast Totchos (Print version)

Crispy tater tots layered with soft eggs, bacon, scallions, jalapenos, and warm cheddar sauce for an easy brunch platter.

# Ingredients:

For the totchos

01 - 32 oz (900 g) frozen tater tots
02 - 8 slices bacon, chopped
03 - 6 large eggs
04 - 2 tablespoons milk or half-and-half
05 - 1 tablespoon unsalted butter
06 - 1/2 teaspoon kosher salt, divided
07 - 1/4 teaspoon black pepper
08 - 3 scallions, thinly sliced
09 - 1 jalapeno, thinly sliced, optional
10 - Hot sauce or salsa, for serving

For the cheddar sauce

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup (240 ml) whole milk
14 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
15 - 1/2 teaspoon garlic powder
16 - 1/4 teaspoon smoked paprika

# Instructions:

01 - Preheat the oven to 425 F with a rimmed sheet pan inside. Carefully add the frozen tots in a single layer and bake for 24-28 minutes, flipping once, until deeply golden and crisp.
02 - While the tots bake, cook the chopped bacon in a skillet over medium heat until crisp, 7-9 minutes. Transfer to a paper towel-lined plate.
03 - Melt 2 tablespoons butter in a small saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth and thickened, then remove from the heat and stir in cheddar, garlic powder, smoked paprika, and a pinch of salt.
04 - Whisk the eggs with 2 tablespoons milk, the remaining salt, and black pepper. Melt 1 tablespoon butter in a nonstick skillet over low heat, add the eggs, and stir gently until softly set with no visible liquid.
05 - Keep the crisp tots on the hot sheet pan or transfer them to a warm platter. Spoon the scrambled eggs over the tots, drizzle with cheddar sauce, and scatter the bacon on top.
06 - Top with scallions, jalapeno slices, and hot sauce or salsa. Serve immediately while the tots are still crisp.

# Good to know:

01 - Bake the tots until very crisp before topping so they hold their texture.
02 - Serve immediately after assembly for the best crunch.
03 - The cheese sauce can be made 1 day ahead and rewarmed gently with a splash of milk.

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